It's Christmas Eve!!!! and so I'm going to share my favourite Blackstone Griddle recipe (so far) which can also be made in a pan at home which is less fun but I appreciate not everyone has a griddle outside. It's tasty French toast topped with cranberries which have been simmered in maple syrup. Sticky and delicious!
The recipe was originally posted by a US Blackstone fan and Blackstone UK invited me to have a go at it.
First thing I had to do was make some eggnog as the American chef was using a carton of eggnog bought in a supermarket which should TOTALLY be a thing here but as far as I am aware, isn't.
This does mean you can adapt the recipe to make it dairy free and you can choose to make it alcoholic or not. The co-cook recipe I used is very simple and is at the bottom of this post.
I bought a thick cut brioche loaf from Waitrose along with fresh cranberries and Canadian maple syrup.
I heated the Blackstone Griddle then put the cranberries in a shallow metallic dish (a balti dish actually) and added maple syrup so the cranberries had about half of the berry submerged. Then I just popped the dish onto the griddle to start cooking. They probably need about ten minutes to start softening and infusing before you start cooking the french toast.
The next bit was so simple - I poured some eggnog into a shallow dish and dipped the brioche into the nog, generously coating both sides. The slices went straight onto the seasoned griddle. (Some people add a dab of butter first).
The bread takes just a few minutes then it's just a case of plating and topping with cranberries and syrup. You could add ice cream, cream or creme fraiche but I find the dish rich enough without.
INGREDIENTS
2.5 cups of your preferred milk or milk substitute
OPTIONAL alcohol - rum, brandy, amaretto all work well.
METHOD
Add all ingredients to a liquidiser and whizz until blended